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Recipe combo

Black Bean Sweet Potato Enchilada Bake

A fully cooked vegetarian Tuesday dinner bake with black beans, sweet potatoes, corn tortillas, vegetarian red enchilada sauce, and cheddar. It is kid-friendly, family-style, and scaled for two adults and two children.

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Ingredients and instructions

Servings
4
Total time
50 min
Prep
12 min
Cook
38 min

Ingredients

  • 1.25 Pound Sweet potatoes, peeled and diced into 1/2-inch pieces - 1 1/4 (pounds), peeled and diced into 1/2-inch pieces
  • 1 Can Canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
  • 8 Each Corn tortillas - 8 (6-inch tortillas), 6-inch tortillas, cut into quarters
  • 2 Cup Vegetarian red enchilada sauce labeled without chicken stock, beef stock, lard - 2 (cups), labeled without chicken stock, beef stock, or lard
  • 1.5 Cup Shredded cheddar cheese - 1 1/2 (cups), shredded
  • 1 Count Red bell pepper, diced - 1 (medium pepper), diced
  • 0.5 Count Yellow onion, diced - 1/2 (medium onion), diced
  • 1 Tablespoon Olive oil - 1 (tablespoon)
  • 0.25 Cup Water - 1/4 (cup)
  • 1 Teaspoon Ground cumin - 1 (teaspoon)
  • 0.5 Teaspoon Garlic powder - 1/2 (teaspoon)
  • 0.5 Teaspoon Fine salt - 1/2 (teaspoon)

Instructions

  1. Preheat and prep ingredients

    1. Preheat the oven to *400°F*. *Peel and dice* the sweet potatoes, *dice* the bell pepper and onion, *rinse and drain* the black beans, and cut the tortillas into quarters.

  2. Cook the vegetables

    2. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, bell pepper, onion, salt, and water, then *cover and cook for 8 to 10 minutes*, stirring once, until the sweet potatoes are *just tender*.

  3. Season the filling

    3. Uncover the skillet and cook for 1 minute to *evaporate excess water*. Stir in the *black beans*, cumin, and garlic powder, then cook for 1 to 2 minutes until *hot and fragrant*.

  4. Layer the bake

    4. Spread *1/2 cup enchilada sauce* in the baking dish. Layer half the tortilla pieces, half the sweet potato-bean filling, *1/2 cup cheddar*, and *1/2 cup sauce*, then repeat with the remaining tortillas and filling.

  5. Bake until bubbling

    5. Top with the remaining enchilada sauce and cheddar. Cover with foil and *bake for 15 minutes*, then uncover and bake for *5 to 8 minutes*, until the sauce is *bubbling* and the cheese is melted.

  6. Rest and serve

    6. Let the bake *stand for 3 minutes* before cutting so the layers *hold together* for serving.